Spicy Beef Stir Fry Broccoli (Printable)
Tender beef and crisp broccoli in a spicy, savory stir fry for a quick and satisfying meal.
# What You'll Need:
→ Beef & Marinade
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 large head broccoli, cut into florets (about 12 oz)
06 - 1 red bell pepper, sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp ginger, minced
09 - 2 spring onions, sliced (optional, for garnish)
→ Stir Fry Sauce
10 - 3 tbsp soy sauce
11 - 2 tbsp oyster sauce
12 - 1 tbsp rice vinegar
13 - 1–2 tbsp Sriracha or chili garlic sauce (adjust to taste)
14 - 1 tbsp brown sugar
15 - ½ cup water
16 - 1 tsp cornstarch
→ For Cooking
17 - 2 tbsp vegetable oil (divided)
18 - Cooked jasmine rice, to serve (optional)
# Directions:
01 - Combine beef strips with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil. Allow to marinate while preparing other components.
02 - Whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar, Sriracha, brown sugar, ½ cup water, and 1 tsp cornstarch until smooth. Set aside.
03 - Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add beef in a single layer and stir-fry for 2–3 minutes until browned. Remove from pan and set aside.
04 - Add remaining 1 tbsp vegetable oil to the pan. Stir-fry broccoli florets and sliced red bell pepper for 2–3 minutes. Add minced garlic and ginger; cook for another minute.
05 - Return beef to the pan. Pour in the prepared sauce and stir continuously for 2–3 minutes until sauce thickens and vegetables are crisp-tender.
06 - Plate immediately over cooked jasmine rice if desired, and garnish with sliced spring onions.
# Expert Advice:
01 -
- Ready in 30 minutes flat, yet tastes like you've been cooking all day.
- The beef stays tender because of that quick marinade trick that locks in moisture.
- Customizable heat level means everyone at the table can have it exactly how they want it.
02 -
- Don't crowd the beef in the pan or it steams instead of sears; work in batches if your pan is small, and yes, it actually matters.
- Have all ingredients prepped before you start cooking—stir frying moves fast, and there's no time to chop ginger while your beef cools down.
- The starch in the marinade and sauce isn't just for texture; it protects the beef from drying out under high heat.
03 -
- Buy your beef from a butcher and ask them to slice it for you if your knife skills feel shaky—you'll save time and get perfectly even slices.
- If your vegetables are releasing too much water and making the pan crowded, work in batches or give them a quick pat with paper towels first.